Recipes
Banana Cream Pie with Caramel Fudge
24
May
May
Banana Cream Pie with Caramel Fudge
Servings 8 servings
Ingredients
Pastry:
- 1 pack MAYA Complete “Quick n’ Easy” Hotcake Mix 200g
- 1 tablespoon cocoa powder
- 4 tablespoons water
Filling:
- 1/4 cup sugar
- 3 tablespoons MAYA Cornstarch
- 1 1/2 cups evaporated milk
- 1 piece egg yolk, slightly beaten
- 1 tablespoon butter
- 1/2 teaspoon vanilla
- 3 pieces ripe banana (lacatan), sliced into rounds
Caramel Fudge:
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 3/4 cup sugar
- 1/2 cup softened butter
Instructions
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Preheat oven at 400°F/ 205°C.
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Combine MAYA Complete Hotcake Mix with cocoa powder.
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Add water, one tablespoon at a time, enough to form a ball of dough.
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Roll out to 9-inch pie plate.
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Bake until golden brown. Cool.
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Prepare filling. Combine sugar and cornstarch.
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Gradually stir in evaporated milk.
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Cook over double broiler stirring constantly until mixture thickens. Remove from heat.
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Gradually stir half of the mixture into the beaten egg yolk.
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Put back in saucepan and blend.
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Cook until mixture coats spoon.
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Blend in butter and vanilla. Cool.
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In a bowl, whip half of the cream with powdered sugar until stiff.
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Chill. In a saucepan, caramelize sugar in low heat then add butter and remaining all purpose cream.
To assemble:
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Layer half of banana into pie plate – pour the filling.
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Arrange remaining half of banana and cover and drizzle caramel fudge.
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Decorate with whipped cream if desired.